DEAR DR. BLONZ: It’s a new year, and I am researching a “100 percent natural” weight-loss tea. So far, I have been unsuccessful in verifying the claims it makes, such as its being able to foster five pounds a week of weight loss. Have you heard of any such tea or herbal weight-loss remedy being able to do this?

Apparently, this product has natural fat-burning enzymes that are quickly absorbed into the bloodstream and are carried throughout your entire body, continuously releasing millions of fat-eating enzymes. It also claims that its first stop is in your digestive system, where its flavonoid enzymes rapidly start to clean and unclog your large intestine’s mucous membrane, which could make you lose three to four pounds within the first 48 hrs. Then, it says your metabolism is forced to accelerate the elimination process to preserve lean muscle tissue and enhance muscle tone. This process is supposed to drain out fat accumulations at the rate of about 454 grams per day (one pound). I know it all sounds too good to be true, but is there any chance it might work? Or is it all a myth? -- E.K., Phoenix

DEAR E.K.: Your last three words, “all a myth,” sum it up well. The idea of a fat-burning enzyme quickly absorbed into the bloodstream that “releases millions of fat-eating enzymes” makes absolutely no sense.

Claims are easy to make, especially when you don’t have to back them up. I would predict a total lack of any objective evidence, mainly because if such stuff were verifiable, science would be all over it. I wouldn’t waste my time or money with such hooey.

Checking the unspoken “big picture” here, excess weight tends to take years to get on board, so to speak. Don’t look for, or expect to find, a quick fix. Rather, you should invest in several subtle ways to tweak your eating and lifestyle habits to foster slow, but steady, progress toward your goal.

DEAR DR. BLONZ: Are almond, rice or coconut milk as nutritious as soy milk? How do they get milk from these foods? -- S.B., Kenosha, Wisconsin

DEAR S.B.: You can get a milky beverage from many foods. In addition to almond, rice, coconut and soy, there are “milks” from oats, hemp and a variety of other plant foods. Most are made by soaking the plant in water for many hours and then grinding it with additional water. There can be filtering to eliminate particulate matter, and some types can be cooked somewhere along the line. Flavors such as chocolate or strawberry can also be added.

Each type of milk will have its own unique flavors and nutrients. Rice milk, for example, is lower in protein and most vitamins and minerals than soy milk, but it is higher in carbohydrates and richer in folic acid.

A variety of “milk” offerings are now fortified with nutrients, especially calcium, to approximate the levels in dairy milk. There can be varying amounts of fat and added sweeteners, so it is essential to read the Nutrition Facts panel and compare your options.

Send questions to: “On Nutrition,” Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: My husband has high blood pressure and is watching his salt intake. He doesn’t want me to add salt to our food, and he thinks he is being careful. But I am concerned about the hidden sodium in processed foods. How many milligrams of sodium are there in a teaspoon of salt? And how much should he be having per day? -- M.D., Berkeley, California

DEAR M.D.: There are approximately 2,325 milligrams of sodium in one teaspoon of salt. The Daily Value -- the set of nutritional guidelines developed for food labels -- uses an upper limit of 2,400 milligrams of sodium per day. The average sodium intake in the United States is between 4,000 and 5,000 milligrams per day.

The main concern about excess salt stems from its association with hypertension, or high blood pressure, which currently affects 1 out of every 3 adults. Hypertension is defined as blood pressure readings higher than 140 over 90. The first number (140, in this case) is the measure of the pressure in the arteries when the heart contracts, and the second number (90) is the pressure in the arteries as the heart relaxes between beats.

Hypertension is called the “silent killer” because there are no warning signs until problems such as heart disease, stroke, or kidney disease have already developed. The only reliable way to find out whether you have hypertension is to have regular blood pressure checks.

If your husband has high blood pressure and has been placed on a low-salt diet, you are correct in being concerned about hidden sodium. With the exception of sugar, we add more salt to our foods than any other condiment. About 10 percent of the salt we eat is naturally present in foods; 15 percent is added during cooking and at the table. That means 75 percent of the salt in our diet comes from processed foods.

Salt is added to processed food for a number of reasons. It can slow the growth of certain microorganisms; before refrigeration, salting was the only practical way to keep meat and fish from spoiling. Salt can also play a role in food texture: Processed meats such as bologna, hot dogs and lunch meats contain higher levels of salt because it helps form and maintain the gel-like consistency of these foods. Then, of course, there is salt’s role as a flavor enhancer. Salt can be delicious, but the key is to learn to enjoy foods’ natural flavors, not that which comes from the salt shaker.

There is definitely a relationship between salt intake and high blood pressure, but not everyone with high blood pressure will benefit to the same degree when reducing their intake of sodium. Research tells us that the most reliable way to help reduce elevated blood pressure is to lose excess weight, increase activity and decrease alcohol consumption. (Be sure to check with your physician before beginning any exercise program.)

There have been impressive numbers coming out of the DASH studies (Dietary Approaches to Stop Hypertension), showing how blood pressure can also be lowered by decreasing sodium intake and following a diet that’s low in total and saturated fat but rich in fruits, vegetables and dairy. Not surprisingly, the DASH diet was named again as the best overall diet (tinyurl.com/3j57mmw).

As regards processed foods, check the Nutrition Facts label to see the milligrams of sodium per serving. I suggest you begin making note of the processed foods you and your husband eat and keeping track of how much sodium they contain.

Send questions to: “On Nutrition,” Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: My daughter is sensitive to gluten, so I was wondering if glutamate will cause similar trouble. I cannot find anything helpful. One label, on a can of chicken broth, says: "Small amount of glutamate occurs naturally in yeast extract." Is this a likely problem? -- A.M.H., via email

DEAR A.M.H.: I am not aware of any connection between being sensitive to gluten and being sensitive to glutamate. These are completely different substances. Gluten is a unique mix of proteins found in the wheat family of grains, while glutamate is an amino acid found in all complete proteins -- in foods and in our bodies.

Yeast is a living organism that contains protein, so it is not surprising that it will contain some glutamate, along with other amino acids. However, yeast does not contain gluten. In short, sensitivity to gluten does not translate to sensitivity to glutamate.

DEAR DR. BLONZ: I put flax meal in my morning smoothies and sometimes on sandwiches and cereal. After opening a new package, should it be frozen or refrigerated? Would I be better off grinding my own from flaxseeds? Also: Is organic or gold flax any better than conventional? I consume about two tablespoons of it daily; is that too much? -- S.S., via email

DEAR S.S.: Flaxseeds should be stored in a cool place away from any direct sun or heat. Once ground, rely on refrigerated storage in a well-sealed container. Some already-ground flaxmeal is sold refrigerated, but if properly sealed (with little, if any, air, or with a controlled atmosphere in the package), the risk of oxidation is limited.

As regards grinding at home: As long as it's properly packaged and stored, there is no "better off" either way, so the choice would be yours. Always check for freshness dating on the package. I don't favor purchases from a room-temperature bulk bin.

Flax should have a mild, nutty flavor and aroma, so give it a sensory check when the package is first opened. This can provide a baseline for repeat assessments after the ground flax has been around for a while. If you detect "off" odors or flavors, that's a sign that it's time to toss it out (or put it in your compost bin). I also favor organic, not necessarily because of significant evidence that the organic flaxseeds are more healthful, but because I feel we need to encourage (with our purchases) this method of agriculture when possible. It benefits the land, and those who work in agriculture.

Ground flaxseed can add a flavor dimension and nutritional quality to other foods. There is no daily requirement for flax, so the amount you consume is up to you. Depending on the brand, a two-tablespoon serving of ground flaxseed will provide in the range of 3-4 grams of protein, 4 grams of carbohydrates, 6-8 grams of fat and 4-6 grams of dietary fiber.

Send questions to: "On Nutrition," Ed Blonz, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.